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Craig Wood, Ph.D
Acting Associate Dean & Director
UK Cooperative Extension Service

S-107 Ag. Science Center North Lexington, KY 40546-0091

+1 (859) 257-4302

craig.wood@uky.edu

Impacts

Contact Information

Craig Wood, Ph.D
Acting Associate Dean & Director
UK Cooperative Extension Service

S-107 Ag. Science Center North Lexington, KY 40546-0091

+1 (859) 257-4302

craig.wood@uky.edu




Fiscal Year:
Jul 1, 2024 - Jun 30, 2025


Success StorySNAP-Ed Has High Success Rate In Edmonson County



SNAP-Ed Has High Success Rate In Edmonson County

Author: Leticia Hughes

Planning Unit: Edmonson County CES

Major Program: Accessing Nutritious Foods (general)

Outcome: Intermediate Outcome

According to CEDIK, Edmonson County, KY has an obesity rate of 34%, and 15% of Edmonson County residents lack adequate access to food. The Edmonson County SNAP-Ed Assistant collaborated with various community agencies during 2017 to deliver nutrition programs to 79 adult clients with limited resources. The program had a 92% graduation rate for the adults who completed all educational requirements of the program. Among the participants there were 16 men who participated, and 57% of the participants were age 60 or over.

The Edmonson County SNAP-Ed Assistant used the Healthy Choices for Every Body Curriculum to conduct all lessons in a group setting, varying from weekly, bi-weekly, to monthly where each participated received 7-12 lessons before graduating. These lessons covered various topics including MyPlate, understanding the limits for foods high in sugar, sodium, and fat, understanding food labels, the importance of food safety, and various other nutrition related topics. Each lesson consisted of a nutritional component, a food demonstration, recipe tasting, and the clients received an incentive item for their participation. 97% of participants in the Edmonson County SNAP-Ed Nutrition Education Program had a positive change in any food group. 68% of participants also showed improvement in Resource Management Practices. 63% of participants showed improvement in Food Safety Practices, and 66% of participants showed improvement in Nutrition Practices.






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